This Gluten-free Honey Cake recipe is a must make for Rosh Hashanah and any other sweet celebration. It is dairy-free, nut-free and easy to make!

This Gluten-free Honey Cake recipe is a must make for Rosh Hashanah and any other sweet celebration. It is dairy-free, nut-free and easy to make!

I am coming in hot with a honey cake recipe *just* in time for Rosh Hashanah! We are hosting our first holiday in our home this week and I am so excited. But when we were putting our menu together, I realized that I don’t have a go-to honey cake recipe to make!

But never fear fam – I whipped up this honey cake and it is too die for! You can prep this ahead of time and freeze it or just make it the day before or of! It takes 30 minutes to bake, which is an actual dream with a homemade dessert and tastes amazing. Plus it happens to be dairy-free, gluten-free and also nut-free too.

Tip: add in some peeled and diced apples if you want to make this even sweeter for the new year!

What key ingredients you need to make gluten-free honey cake:

  • Gluten-free all purpose flour
  • Coconut sugar
  • Oil – liquid oil such as olive oil or melted coconut oil works
  • Eggs – I haven’t tested flax egg but they should work well
  • Honey – honey is the star of the show so I don’t recommend a sub here!
  • Hot black tea or coffee – either works here! It helps balance out the sweetness in the honey cake. Decaf works perfectly too

How to make honey cake:

  1. Preheat an oven to 350 degrees F and grease an 8-inch round cake pan
  2. In a large mixing bowl, mix the eggs, oil, vanilla extract and honey
  3. Add the hot tea into the wet mixture and mix until combined
  4. Add in the flour, coconut sugar baking powder, baking soda, salt and cinnamon and mix until well combined
  5. Pour the batter into cake dish and bake in oven for 30 minutes or until ready (I stick a toothpick in to see)
  6. Drizzle honey on top of the cake right when it comes out of the oven and smooth it out with a spoon
  7. Let the cake cool for at least 30 minutes and serve!

Tips for success making this honey cake recipe:

  • I know it sounds crazy to put coffee or tea in this cake, but it helps balance out the sweetness. You can dilute it with water if you want. And also use decaf if you prefer too. You won’t taste it 🙂
  • This recipe is easy to prep ahead of time. I added mine to the freezer and I will thaw it out the day of and either warm in oven or serve at room temperature. My family loves desserts cold (we are crazy)
  • This doesn’t only need to be a recipe for Rosh Hashanah. Would be great for any holiday or occasion! And any brunches too – love a good brunch cake!

A few other delicious recipe to make for a Rosh Hashanah:

The Best Healthy Apple Bread Ever (vegan + gluten-free)

Vegan Apple CIder Donuts (paleo)

Crowd Pleaser Brussels Sprout Slaw!

Sweet and Hot Honey Sweet Potato Carrot Bake

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Gluten-free Honey Cake

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5 from 4 reviews

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This Gluten-free Honey Cake recipe is a must make for Rosh Hashanah and any other sweet celebration. It is dairy-free, nut-free and easy to make!

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes

Yield: Serves 8-10 1x

Ingredients

Scale
  • 1 ¼ cups gluten-free all purpose flour
  • ½ cup coconut sugar
  • ½ cup oil (liquid oil such as olive oil or melted coconut oil works)
  • 2 eggs
  • ½ cup honey
  • ½ cup hot black tea or coffee 
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon cinnamon

Instructions

  1. Preheat an oven to 350 degrees F and grease an 8-inch round cake pan
  2. In a large mixing bowl, mix the eggs, oil, vanilla extract and honey
  3. Add the hot tea into the wet mixture and mix until combined
  4. Add in the flour, coconut sugar, baking powder, baking soda, salt and cinnamon and mix until well combined
  5. Pour the batter into cake dish and bake in oven for 30 minutes or until ready (I stick a toothpick in to see)
  6. Drizzle honey on top of the cake right when it comes out of the oven and smooth it out with a spoon
  7. Let the cake cool for at least 30 minutes and serve!

Notes

*Store in airtight containers for 5 days and or freezer for 2 months

  • Author: Rachel